Plum Galette
A plum galette with fresh, juicy plums and crisp, buttery pastry crust.
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Ingredients
Crust
- ½ recipe all-butter pie dough
- 1 egg, lightly beaten, for egg wash
Plum Filling
- 2 tbsp all-purpose flour
- 5 small plums, halved, pitted and sliced into 1/4 inch slices
- 2 tbsp granulated sugar, divided
- ¼ tsp ground cinnamon
- pinch ground cardamom
- 1 ½ tbsp butter, cubed
Instructions
- Preheat the oven to 375 F, and line a baking sheet with parchment paper.
- Prepare 1/2 the recipe for all-butter perfect pie dough. Roll the dough out to about 12 inches in diameter. If you like, trim the edges to make it a perfect circle. Place the dough on the baking sheet, and sprinkle the dough with the 2 tablespoons flour.
- Arrange the plum slices in an overlapping pattern on the dough, making sure to leave a 1 1/2 inch border of dough all the way around.
- Sprinkle 1 1/2 tablespoons sugar, cinnamon and cardamom over the plums, and place the cubes of butter over the plums.
- Fold the edges of the dough up, crimping it to keep it in place. Brush the edge of the dough with the beaten egg, and sprinkle with the remaining 1/2 tablespoon sugar.
- Bake the galette for about 40-45 minutes, until the crust is crisp and golden brown, and the plum juices are bubbling. Cool for about 30 minutes, and serve warm or at room temperature.
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